Tepsi Börek (Tray Baked Cheese Pie)
Ingredients
- Approx. 4 sheets yufka
- Egg wash: 2 eggs + milk made up
- to about 275 ml (½ pt.)
- 50 gr. (2 oz.) butter, melted separately
- olive oil
- Filling – any of the following:
- Feta cheese, chopped parsley or chopped dill, seasoning
- Cooked minced beef, potato, onions, chopped parsley, seasoning
- Sautéed spinach, onions, feta cheese, seasoning
- Preheat oven to 180°C.
- Use any suitable baking tin with a depth of a couple of inches.
Method
Brush tin all over with some olive oil. Take the first sheet of yufka and lay it in the tin very loosely, letting it overlap at the sides (this will be folded over the whole börek at the end).
Continue layering the yufka in the tin. Brush the base of this yufka with a sprinkling of the egg wash and some melted butter. Taking the second yufka, break it into pieces and layer it in the tin loosely. Again, brushing with a sprinkling of the egg wash and the melted butter. Make about 4 layers.
Now put the filling over the yufka and start to cover it with the remaining yufka for another 3-4 layers. Brush well with the egg wash and butter and fold the overlapping yufka over the top, again making it nice and moist with the egg wash and remainder of the melted butter.
It’s better if can be left in the fridge to absorb the liquid for at least 30 minutes and can be left overnight.
Before baking, brush with egg yolk, sprinkle with sesame seeds and cut into squares with a sharp knife. (This makes it easier to cut when it is cooked).
Bake in a hot oven 180°C or 190°C for 20-30 minutes. Enjoy!
